Dijon Chicken And Potatoes Food

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS

Steps:

• For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
• For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
• Peel and chop shallot and chop or grate garlic.
• Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
• For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
• Serve chicken alongside mashed potatoes and greens with bacon.

CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES

Steps:

• In a large pan or deep skillet, cook bacon over medium-high heat until crisp.
• Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat.
• Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl.
• Use more of reserved fat as necessary to brown all chicken. Set chicken aside.
• Reduce heat to medium-low and add remaining fat and/or butter.
• Add carrots, shallots, garlic, thyme(I prefer fresh thyme) pepper and salt.
• Saute for approximately 10 minutes or less if you prefer carrots a little crunchy.
• Sprinkle flour over vegetable mixture and cook stirring for 2 minutes.
• Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan.
• Bring to boil, stirring often for 5 minutes, until sauce thickens.
• Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes.
• Add red pepper, olives and mustard.
• Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened.
• Taste and adjust seasoning as necessary.
• Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes.
• Note: the flavours of this ragout benefit from being made a day ahead and refrigerating over night. I do not add the bacon until just before serving, so pieces will remain crunchy. This dish freezes well. Prepare the complete recipe, spoon potatoes around the edge of a large 12-16 cup casserole, spoon chicken mixture in the centre, cover with plastic wrap and wrap entire dish in foil. Freeze up to 2 months. Thaw in refrigerator for 48 hours and bake 350 degrees for about 1 1/2hours, until chicken and potatoes are hot and bubbly.
• To prepare potatoes:.
• Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes.
• Drain and return to low heat, shaking pot to dry potatoes for 1 minute.
• Remove from heat, mash and gradually mix in cream and mustard.
• Season with salt and pepper to taste.

ONE-PAN POTATO AND CHICKEN DIJON

Steps:

• Microwave potatoes 8-10 minutes or until tender.
• In large skillet toss and brown chicken pieces in oil over med-high heat 5-10 minutes.
• Add potato;cook potato and chicken,tossing,until potatoes are lightly browned.
• Add barbque sauce and toss until heated thru.

DIJON CHICKEN STEW WITH POTATOES & KALE

Steps:

• Heat 1 tsp oil in Dutch Oven over medium-high heat.
• Add leek; saute 6 minutes or until tender and golden brown.
• Add garlic; saute 1 minute.
• spoon leek mixture into a bowl.
• Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
• Heat remaining 1 tablespoon oil in pan over medium-high heat.
• Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
• Cook 6 minutes browning on all sides.
• Add browned chicken to leek mixture.
• Repeat with remaining chicken.
• Add wine to pan, scraping pan to loosen browned bits.
• Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
• Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
• Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
• Stir in potatoes, cover & simmer 30 minutes.
• Stir in Kale, cover and simmer 10 minutes.
• Garnish with red peppers and serve with bread, i.e, roll, toast, etc.